Sea bass tartare

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Sea bass tartare:
80 g sea bass
10 g olive oil
3 g fleur de sel
1 g lime zest
5 g finely chopped parsley

Recipe preparation

Sea bass tartare:
(1) Cut the sea bass into cubes and process twice with the Coupe Set knife using excess pressure.
(2) Mix all ingredients and season to taste.

(1) Blanch the wild herbs in salted water and plunge into ice water. Remove the herbs from the water, squeeze out excess water, chop coarsely, mix with the oil and salt, and place in a pacotizing® beaker.
(2) Close the lid and label. Freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® once at normal pressure, bring to the boil, strain and refrigerate for use. Mix the buttermilk with the honey and salt, stir in the wild herb oil and serve.